Elk Jerky Brine Recipe

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WebMom’s Famous Elk Jerky Recipe Cut meat into 1/8 to 1/4 in x 4 to 8 in slices. Marinate in glass dishes overnight in the following brine. 18 oz (2 1/4 cups) soy sauce 50 oz (6cups) water 1 1/2 oz (3T) black …

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WebIn a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated. …

Rating: 5/5(3)
Servings: 1Cuisine: AmericanAuthor: Mark Case1. Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best if you slice the meat when it is partially frozen.
2. In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated.
3. Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don't over dry or the jerky will be too crunchy. Store, well wrapped, in non-frost free freezer for up to 1 year.

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WebTo make this deer jerky recipe, all you need are 8 simple ingredients and a dehydrator (or oven). Please note: Check out the …

Rating: 4.5/5(11)
Total Time: 8 hrs 10 minsCategory: SnackCalories: 183 per serving1. Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood.
2. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt.
3. Place meat in, and close bag.
4. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.

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WebCover the bowl and place it in the refrigerator for at least 8 hours. The longer it marinades, the more flavorful the meat will be. Heat your smoker up to 180F using the wood you prefer and drain the …

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WebA delicious low carb, keto-friendly beef jerky recipe that you can make at home in your smoker! Print Recipe Pin Recipe Rate Recipe Prep Time: 10 minutes Cook Time: 5 hours Total Time: 5 hours 10 …

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WebIngredients (makes about 450 g/ 1 lb jerky) 1.1 kg lean beef such as skirt, flank, brisket, top round or sirloin (2.5 lbs) - the leaner the meat, the better 1/2 cup coconut aminos or tamari sauce (120 ml/ 4 fl oz) …

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WebClose the lid and smoke the jerky 4-6 hours until dry but pliable. The time it takes will depend upon the humidity in the air and the thickness of the elk slices. 180 ˚F / 82 ˚C

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WebPut meat into one or more large Ziploc bags. 4. Add marinade (split evenly among bags). 5. Let rest in the refrigerator for 6-24 hours. 6. Dry your jerky. **Method 1**. Buy a food …

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WebTo turn these beef slices into jerky, you bake them for 3 hours at 225°F, then cool them for around 30 minutes on cooling racks. Expert tip Slicing each meat strip …

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WebThe six stackable trays are perfect for all different kinds of jerky, plus the 360 degree circulation ensures even cooking for each piece. Temperature adjusts from 90 …

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WebCategories Jerky Total Time 6 hours 15 minutes Prep Time 15 minutes Cook Time 3 hours 0 minutes Yield 6 servings Number Of Ingredients 9 Ingredients Steps: Whisk …

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WebMom's Famous Elk Jerky Recipe. Cut meat into 1/8 to 1/4 in x 4 to 8 in slices. Marinate in glass dishes overnight in the following brine. 18 oz (2 1/4 cups) soy sauce. 50 oz …

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WebMix to combine and refrigerate and marinate for at least 30 minutes or overnight. Bake. Place the beef strips in a single layer over a wire cooling rack over foil …

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WebMix all the spices together in a bowl. If you are not using the citric acid powder (Fruit Fresh), wet the slices of the venison with the lime juice. Coat the venison

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WebHeat the oven to 175° F and cover baking sheets with aluminum foil to catch any drips from the jerky. Place racks over the baking sheets and add the beef in single layers. Bake for …

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